Sunday, July 28, 2013

Simple Cabbage Stew

A trip to the Farmer's Market today yielded everything I needed to make this dish. Thankfully there was a break in hot summer weather and I welcomed the overcast with my favorite meal: soup. As you can see from the picture below, I was able to get my hands on a beautiful array of tomatoes. Lightly sauteing them with a bit of garlic provided a wonderfully rich and hearty broth.

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 Simple Cabbage Stew
serves 3
3 tbl extra virgin olive oil, divided
1 white onion, small dice
1 large carrot, small dice
2 cups small diced fingerling or yukon gold potatoes, skin on
1/2 tsp dried dill
1/4 tsp black pepper
1/2 small green cabbage, cored, roughly chopped
2 cups vegetable broth
1 pint cherry tomatoes
2 garlic cloves, smashed
salt, to taste

In a stock pot, saute the onion and carrot in 2 tbl olive oil for 5 minutes until the vegetables start to become tender. Add the potatoes and season with dill, pepper and 1 tsp of salt. Cook for 5 more minutes. Add the cabbage and broth and bring to a boil. Reduce to a low simmer and prepare the tomato broth.
In a small pot, saute the tomatoes, whole and garlic in 1 tbl of olive oil. Season with salt and cook over medium high heat for 7-10 minutes until the tomatoes burst. Transfer to a blender and blend until smooth.
Add the tomato broth to the soup and cover the pot. Cook over medium-low for 10 minutes.
Taste and season with salt and pepper.

3 comments:

  1. I'm interested in making this recipe, but the amount of cabbage needed is not listed. Could you please include that information? Thank you!

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    Replies
    1. Oops! Sorry. It was actually listed on the same line as the black pepper, making it hard to see. I have edited it! Enjoy.

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  2. This comment has been removed by the author.

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